Experience

• 

  Atlantic Group ®

  • Melbourne, Australia

  • Group Health, Safety and Environment Manager

    • Sep 2015 - Present
    • Melbourne, Australia

    The Management and maintenance of Safety incorporating the health and wellbeing (OH&S and food). Compliance related concerns involving general risks across restaurants, functions, major and individual event logistics and catering to meet client, guests and Atlantic Group expectations.Key Responsibilities• Management of all OH&S requirements.• Introduction and maintenance of OH&S mitigation policies and standards.• Food safety coordination and risk reduction strategies• Identification of organisational risks and introduction of procedure and mitigation policies• HS&E Major event logistics, coordination and assistance • Lead and mentor teams

• 

  Delaware North Companies

  • United States
  • Hospitality
  • 700 & Above Employee

  • Safety, Environment, Quality & Operational Risk Manager

    • 2004 - May 2015

    Focussing on compliance, requirements and maintenance of Safety, ISO and HACCP including Risk Mitigation across multiple diverse sites to meet contractual, guest and Delaware standards.Key Responsibilities • Define and design standards to fit site diversity• Identify and coordinate OH&S issues and format strategy for site implementation and responsibility • Compliance management including policy and process with risk reduction strategy • Risk management identification including business continuity, emergency requirements, customer satisfaction and complaint management• 3rd party certifications coordination and maintenance of ISO 9000 and HACCP including supplier management to standards• Coordination of special or major events e.g. Great Ocean Swim, Australian Open, Site Transitions• Lead and mentor team members• Departmental budget and review.Key Achievements • Introduction and management of OH&S processes across all Delaware sites • Strategic risk identification including business continuity and emergency procedural requirements• Set training requirements• Introduction of HACCP codex across multiple sites• Redesign of quality assurance process for full integration across all Delaware sites• Coordination of mobilisation of specialised teams transitioning into new sites.

  • Culinary Operations Manager

    • 1999 - 2004

    Key Responsibilities • Supplier services management including purchasing and supplier processes• Control and coordination of internal and external audits including supplier audits• Operational support and temporary manager positional placement including special events coordination• Major event and new business coordination e.g. site opening, tender assistance and Commonwealth games• Company executive chef.Key Achievements • Identification of 3rd party auditing requirements, including suppliers and internal resulting in reduced cost, growth, improved standards and achieving HACCP accreditation • Improved supplier information and rationalisation within Delaware

  • Executive Chef

    • 1993 - 1999

    Key Responsibilities • Executive chef within diverse Delaware sites• Strategic operational planning and outcomes• Transition into new sites and tenders for business• Cost Of Goods control and budget forecasting• Team leadership and coordination Key Achievements • Mobilisation into the Australian Open Tennis as an emergency executive chef and achieving budget and quality outcomes.• Team leading and Coaching leading to individual and company targets being met

• 

  Various

  • Various

  • Chef

    • 1976 - 1993
    • Various

    • Victoria and Sheraton Hotels – Executive Chef• Queenscliff Hotel – Mietta’s - Sous Chef• Ambassador Hotel – Head Chef• Hilton International – Chef De Parties• Hilton International – Demi Chef Partie & Chef De Partie• Hilton International, Park Lane – Commis Chef & House Manager• Hotel Baren, Bern – Commis Chef• Hilton International – Commis Chef• RACA Club – Apprentice Chef